Farfalle With Cremini, Asparagus and Walnuts

• salt
• 1 lb farfalle pasta
• 3 tablespoons butter
• 1 -2 garlic clove, minced
• 1 lb cremini mushroom, thickly sliced
• 1 lb thin asparagus, trimmed, cut into 1 inch pieces
• 1 cup mascarpone cheese
• 1 pinch freshly grated nutmeg
• 34 cup walnuts, toasted
• 14 cup freshly grated parmesan cheese (or more to taste)

1. Cook pasta until al dente.
2. Drain pasta but reserve 1 cup pasta water.
3. Meanwhile, melt butter over medium heat.
4. Add mushrooms and garlic; saute about 5 minutes until tender and most of the juices have evaporated.
5. Add asparagus and saute another 5 minutes or until crisp-tender.
6. Add the farfalle to skillet; stir in the mascarpone and nutmeg and toss until cheese coats the pasta.
7. Add a bit of the pasta water at a time to moisten (you do not need to use entire cup, just put enough in to moisten to your preference).
8. Stir in 1/2 cup walnuts and season pasta with salt and freshly ground pepper.
9. Place pasta in large bowl and sprinkle with the remaining parmesan and walnuts.

salt, pasta, butter, garlic, cremini mushroom, thin, mascarpone cheese, nutmeg, walnuts, parmesan cheese

Taken from www.food.com/recipe/farfalle-with-cremini-asparagus-and-walnuts-110540 (may not work)